Recipe ~ Chocolate Tart “Marco Pierre White”

We’ve been passed this recipe by a trusted source who did a six month stage with Mr White at the 3 Michelin star ‘Oak Room, Marco Pierre White’. Whilst the recipe itself is relatively simple, it still requires the ‘by eye’ judgment of a skilled chef. It is a classic for a reason, enjoy.

Chocolate Tart “Marco Pierre White”

18oz Dark Chocolate (70%)

3 Eggs, beaten

200ml Milk

350ml Double cream

Melt the chocolate & reserve, Mix the milk & cream together.

Bring to the boil, pour on to the eggs, whisk together.

Pass this mix straight on to the melted chocolate.

Pour into ready baked tart case, place into the preheated oven in the top 1/3, at 180°C and turn off.

For a 12” case 45 mins, for 8” 30mins.

Obviously all ovens are different, should the tart appear to be still runny after the prescribed time turn the oven on at 120°C just to finish. Should there be any left, don’t refrigerate it as this will change the texture.